Step 1

In a large bowl combine sugar and ¼ cup warm water, about 100 to 110ºF (38 to 43ºC), then sprinkle the yeast on top. Let the mixture stand for 10 minutes. If mixture bubbles and doubles in volume the yeast is active and ready to use.

Step 2

Add the remaining 1 ¼ cup of water, ¼ cup olive oil, and 1 cup flour to the yeast mixture. Stir with a spoon just enough to moisten the dough.

Step 3

Stir in 1 ½ teaspoon salt and 2 ½ cups of flour, until a shaggy dough forms.

Step 4

Transfer dough to a lightly floured board. Gradually use the remaining ¼ cup of flour, about 1 tablespoon at a time to sprinkle and knead the dough. Combine until a smooth and slightly sticky ball is formed, about 1 to 2 minutes. You may not need all of the flour, do not add too much as it will make the dough very dry.

Step 5

Grease a medium bowl with 1 teaspoon of olive oil. Add the dough, turn to coat so that it is lightly greased.

Step 6

Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm draft-free space until doubled in size, about 1 to 1 ½ hour. The ideal temperature is 75 to 85ºF (24 to 29ºC), the rise time is dependent on how warm the environment.

Step 7

Grease the bottom of a ¼ sheet sized pan (about 12 x 8.5 inch) with 1 tablespoon olive oil. Evenly sprinkle cornmeal over the pan. Alternately, use a 12-inch cast-iron skillet or 13x9-inch baking pan.

Step 8

Lightly punch down the dough then transfer to the prepared pan and evenly stretch and flatten. It should be no more than 1-inch thick.

Step 9

Brush the top of the dough with 1 tablespoon olive oil. Allow dough to proof uncovered in a warm spot until doubled, about 30 minutes.

Step 10

Set the oven rack to the center position. Preheat to 400ºF (204ºC).

Step 11

Add dimples all over the dough with fingers. Drizzle about 2 teaspoons olive oil into the indents.

Step 12

Evenly sprinkle ½ teaspoon of salt and the chopped rosemary over the dough.

Step 13

Bake focaccia until lightly browned, about 20 minutes. Brush with more olive oil if desired.

Step 14

Let cool in the pan for 5 minutes then transfer to a cooling rack.

Step 15

Slice the focaccia into smaller pieces and serve warm or at room temperature.